CN104106818A - Technology for making fish head - Google Patents
Technology for making fish head Download PDFInfo
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- CN104106818A CN104106818A CN201410285779.6A CN201410285779A CN104106818A CN 104106818 A CN104106818 A CN 104106818A CN 201410285779 A CN201410285779 A CN 201410285779A CN 104106818 A CN104106818 A CN 104106818A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for making fish head, which comprises the following steps: taking the freshwater fish head and washing, taking wine and water mixed liquor, adding scallion, ginger and caraway in the mixed liquor, placing fish head in the mixed liquor for immersing and seasoning; preparing the burdening, taking plant oil and heating, adding scallion, ginger, garlic and onion for frying, adding capsicum frutescens for frying, then adding pickled chilli, chicken powder, monosodium glutamate, thirteen spice, malt, lard and chicken oil and uniformly stirring; finally taking immersed fish head, placing the ingredients on the fish head, dropping seasoned soy sauce, and placing in a food steamer for steaming. The made fish head integrates fresh taste and health functions, the peppery degree is moderate, and the fish head accords with requirements of customers.
Description
Technical field
The invention belongs to the technical field of food processing manufacture craft, relate to more specifically a kind of way of fish head.
Background technology:
Fish head, except containing rich in protein, fat, calcium, phosphorus, iron and vitamin B1 etc., also has abundant lecithin.Lecithin can strengthen memory, thinking and analysis ability, and fish head contains abundant unrighted acid, to the polus animalium of brain, is important.So often eating fish head is very useful to brain tonic.A current common fish way has the ways such as Steamed Fish Head with Diced Hot Red Peppers, a fish soup, and these tastes are generally more single, and various tastes that can not fish head three-dimensionally present to meet the person sponging on an aristocrat's of each side demand.
Summary of the invention:
For the problems referred to above, the object of the present invention is to provide a kind of preparation method of fish head of the nutrition that integrates fresh, fragrant, peppery and fish head.
The present invention is achieved by the following technical solutions.
A preparation method for fish head, comprises the steps:
(1) fish head is processed: get the clean cheek that goes of fresh-water fishes, by fish in two, getting the first half of belt fish head therefrom cuts open, get again Jiu Heshui and be stirred into mixed liquor, in mixed liquor, add green onion ginger and caraway to make baste again, fish head is put in to above-mentioned baste and soaks seasoning, soak time is 15-50min; Fish head is therefrom cut open to soak in two and be conducive to so the tasty area increase that simultaneously makes immersion, the time that saving is soaked to a certain extent, shortened process; Fish head is put in wine solution and is soaked, can remove the fishy smell of fish head on the one hand, the effect of alcohol can be so that the meat of fish head be very fresh and tender on the other hand, green onion, ginger and garlic and caraway in wine, have been added, green onion, ginger and garlic and caraway fragrance have been gathered in one, not only make whole delicious meat, and green onion, ginger and garlic and caraway fragrance are infiltrated in fish head, play the effect of rendering palatable.
(2) prepare batching, by the proportioning of following batching, get batching:
Bubble green pepper: fish head=100-150g: 1000g, millet green pepper: fish head=15-30g: 1000g, onion: fish head=15-20g: 1000g, ginger: fish head=15-20g: 1000g, garlic: fish head=15-20g: 1000g, capital green onion: fish head=20-30g: 1000g, chickens' extract: fish head=2-6g: 1000g, monosodium glutamate: fish head=4-7g: 1000g, 13 perfume (or spice): fish head=0.5-2g: 1000g, Fructus Hordei Germinatus: fish head=0.5-2g: 1000g, lard chicken fat: fish head=0.5-4g: 1000g; Bubble green pepper and millet green pepper provide required pungent for fish head, and ginger can remove raw meat, and onion garlic and capital green onion can be rendered palatable for fish head, and chickens' extract, monosodium glutamate, 13 perfume (or spice), Fructus Hordei Germinatus degree can be by the delicate flavour thicken soup of fish head to best.
(3) preparing ingredients: add the frying of ready green onion, ginger and garlic onion after getting vegetable oil heating, then add the frying of millet green pepper, finally bubble green pepper, chickens' extract, monosodium glutamate, 13 perfume (or spice), Fructus Hordei Germinatus, lard and chicken fat in batching are added wherein and stirred; In the process of preparing ingredients, green onion, ginger and garlic onion and millet green pepper first being carried out to frying, is mainly to utilize deep fat that the fragrance pungent of this batching is forced out, makes it in follow-up steaming in process, taste can be performed to best.
(4) make fish head: get soaked fish head, the batching of making in step (3) is laid on fish head, water Steamed fish soy sauce, be put in and in food steamer, steam 15-30min.The effect of Steamed fish soy sauce is most important, is the final step of seasoning.
As this technical scheme preferably, described water: the mass ratio of wine is 10: 1-15: 1.By the long-term practice of the inventor, find to work as wine: the mass ratio of water is 1: 10-1: in 15, both played the effect of rendering palatable, and can save cost again.
As this technical scheme preferably, described wine can be beer, soak time is 25-35min.Beer is mainly a kind of wine forming by barley malt saccharification and fermentation brew, select beer to soak to be mainly because, alcohol concentration in beer is moderate, can not damage fish protein, in beer, suitable sugar and its distinctive taste can make the delicate flavour of the flesh of fish to present better in addition.
As this technical scheme preferably, the proportioning of described batching is bubble green pepper: fish head=125-150g: 1000g, millet green pepper: fish head=18-25g: 1000g, onion: fish head=16-22g: 1000g, ginger: fish head=15-20g: 1000g, garlic: fish head=15-20g: 1000g, capital green onion: fish head=25-30g: 1000g, chickens' extract: fish head=2-5g: 1000g, monosodium glutamate: fish head=4-7g: 1000g, 13 perfume (or spice): fish head=0.5-1g: 1000g, Fructus Hordei Germinatus: fish head=0.8-1.5g: 1000g, lard chicken fat: fish head=1-3g: 1000g.
As this technical scheme preferably, in described preparation of batch, the temperature of vegetable oil heating is 70-120 ℃, by green onion, ginger and garlic frying time 10-20min, the described millet green pepper frying time is 3-8min.The time of frying is too short long, and it is best that its taste is all difficult to reach.
As this technical scheme preferably, in order to guarantee the mouthfeel of fish head, the quality of described fresh-water fishes is at 0.8-2.5kg.
As this technical scheme, in steamed fish head, can add noodles or musculus cutaneus edible.The fresh perfume (or spice) of steamed Yu Touji is peppery in one, adds the musculus cutaneus or the noodles that boil edible together, and mouthfeel is best.
Beneficial effect: raw material used in the present invention and batching are all more natural, do not add any additive, meet very much the demand of modern to healthy food, in addition, the method that the present invention adopts is the method for steaming, and the method has kept nutrition and the delicious food of food to greatest extent.The Yu Touji that adopts the present invention to make is fresh fragrant healthy in one, and peppery degree is moderate, meets the person sponging on an aristocrat's of each side demand.
The specific embodiment:
Below in conjunction with specific embodiment, the present invention will be further described, and therefore the following stated, only for embodying the preferred embodiment of object of the present invention, effect and technical characterictic, does not limit protection scope of the present invention.
Embodiment 1:
A kind of preparation method of fish head:
The first step, gets the silver carp fish about 1kg, goes the cheek, squama and internal organ to clean, and fish is therefrom cut off, and selects belt fish head part to cut open and be divided into two parts from side, then rinses well, gets ginger 75g, green onion 65g and caraway 60g chopping; Get the water of 2.4kg and the beer of 0.2kg is mixed into mixed liquor, in above-mentioned mixed liquor, add ginger green onion and the caraway cutting, stir, fish head is put into wherein, soak 28min.Therefrom cut fish head open in two immersion and be not only conducive to so the tasty area increase that simultaneously makes immersion, and can save to a certain extent the time of immersion, shortened process; Fish head is put in wine solution and is soaked, can remove the fishy smell of fish head on the one hand, the effect of alcohol can be so that the meat of fish head be very fresh and tender on the other hand, green onion, ginger and garlic and caraway in wine, have been added, green onion, ginger and garlic and caraway fragrance have been gathered in one, not only make whole delicious meat, and green onion, ginger and garlic and caraway fragrance are infiltrated in fish head, play the effect of rendering palatable.By the long-term practice of the inventor, find to work as wine: the mass ratio of water is 1: 10-1: in 15, both played the effect of rendering palatable, and can save cost again, and the mixed solution of this wine and water can be reused.
Second step, prepares batching, and the component of batching and quality are: bubble green pepper 135g, and millet green pepper 20g, onion 18g, ginger 18g, garlic 15g, capital green onion 25g, chickens' extract 3g, monosodium glutamate 5g, 13 fragrant 0.8g, Fructus Hordei Germinatus 1g, lard chicken fat is 3g altogether.
The 3rd step, preparing ingredients, get the peanut oil of 20g left and right, be heated to 90 ℃ of left and right, add onion 18g, ginger 18g, garlic 15g and capital green onion 25g, fry 14min, with the deep fats of 90 ℃, not only can fry out the fragrance of onion, ginger, garlic and capital green onion, also can keep well its color and luster, add again millet green pepper 20g to fry 4min left and right, allow the pungent of millet green pepper ooze out, by remaining batching: bubble green pepper 135g, chickens' extract 3g, monosodium glutamate 5g, 13 fragrant 0.8g, Fructus Hordei Germinatus 1g and lard 1g chicken fat 2g add wherein, take out after stir-frying evenly standby.
The 4th step, takes out soaked fish head, then the batching preparing in the 3rd step is bedded on fish head equably, then waters equably the Steamed fish soy sauce about 45g on fish head, is put in food steamer and steams about 20min.
When edible, can add in front the handmade noodle bar boiling edible together fish, mouthfeel is better.
Embodiment 2:
A kind of preparation method of fish head:
The first step, gets the big head about 1.2kg, goes the cheek, squama and internal organ to clean, and fish is therefrom cut off, and selects belt fish head part to cut open and be divided into two parts from side, then rinses well, gets ginger 75g, green onion 60g and caraway 55g chopping; Get beer 0.2kg and water 2.2kg is mixed into wine solution, in beer solution, add ginger green onion and the caraway cutting, stir, fish head is put into wherein and soaked, beer will not have fish head, soaked 35min.
Second step, prepares batching, and the component of batching and quality are: bubble green pepper 170g, millet green pepper 27g, onion 24g, ginger 24g, garlic 23g, capital green onion 31g, chickens' extract 5g, monosodium glutamate 6g, 13 fragrant 1g, Fructus Hordei Germinatus 1.5g, lard 1g chicken fat 2g.
The 3rd step, preparing ingredients, gets the salad oil of 22g left and right, be heated to 100 ℃ of left and right, add onion 24g, ginger 24g, garlic 23g, capital green onion 31g, fry 16min, add millet green pepper 23g to fry 5min left and right again, the pungent of millet green pepper is oozed out, by remaining batching: bubble green pepper 170g, chickens' extract 5g, monosodium glutamate 6g, 13 fragrant 1g, Fructus Hordei Germinatus 1.5g and lard 1g chicken fat 2g add wherein, take out after stir-frying evenly standby.
The 4th step, takes out soaked fish head, the batching preparing is bedded on fish head equably, then toward the Steamed fish soy sauce of watering 48g on fish head, is put in food steamer and steams about 23min in the 3rd step.
When edible, can add in front the handmade noodle skin that boils together fish, mouthfeel is better.
Embodiment 3:
A kind of preparation method of fish head:
The first step, gets the grass carp about 1.5kg, goes the cheek, squama and internal organ to clean, and fish is therefrom cut off, and selects belt fish head part to cut open and be divided into two parts from side, then rinses well, gets ginger 80g, green onion 65g and caraway 50g chopping; Get beer 0.2kg and water 2.5kg is mixed into beer solution, in beer solution, add ginger green onion and the caraway cutting, stir, fish head is put into wherein and soaked, beer will not have fish head, soaked 38min.
Second step, prepares batching, and the component of batching and quality are: bubble green pepper 200g, millet green pepper 35g, onion 29g, ginger 27g, garlic 27g, capital green onion 40g, chickens' extract 4.5g, monosodium glutamate 6g, 13 fragrant 1g, Fructus Hordei Germinatus 1.8g, lard 1.5g, chicken fat 2.2g.
The 3rd step, preparing ingredients, gets the salad oil of 24g left and right, be heated to 100 ℃ of left and right, add onion 29g, ginger 27g, garlic 27g, capital green onion 40g, fry 18min, add millet green pepper 35g to fry 6min left and right again, the pungent of millet green pepper is oozed out, by remaining batching: bubble green pepper 200g, chickens' extract 4.5g, monosodium glutamate 6g, 13 fragrant 1g, Fructus Hordei Germinatus 1.8g and lard 1.5g chicken fat, 2.2g add wherein, take out after stir-frying evenly standby.
The 4th step, takes out soaked fish head, the batching preparing is bedded on fish head equably, then toward the Steamed fish soy sauce of watering 50g on fish head, is put in food steamer and steams about 26min in the 3rd step.
When edible, can add in front the handmade noodle skin that boils together fish, mouthfeel is better.
Embodiment 4:
A kind of preparation method of fish head:
The first step, gets the big head about 2kg, goes the cheek, squama and internal organ to clean, and fish is therefrom cut off, and selects belt fish head part to cut open and be divided into two parts from side, then rinses well, gets ginger 80g, green onion 65g and caraway 50g chopping; Get beer 0.2kg and water 2.5kg is mixed into beer solution, in beer solution, add ginger green onion and the caraway cutting, stir, fish head is put into wherein and soaked, beer will not have fish head, soaked 40min.
Second step, prepares batching, and the component of batching and quality are: bubble green pepper 220g, millet green pepper 40g, onion 33g, ginger 30g, garlic 30g, capital green onion 45g, chickens' extract 6g, monosodium glutamate 7g, 13 fragrant 2g, Fructus Hordei Germinatus 2.2g, lard 1.5g, chicken fat 2.5g.
The 3rd step, preparing ingredients, gets the salad oil of 26g left and right, be heated to 90 ℃ of left and right, onion 33g, ginger 30g, garlic 30g, capital green onion 45g, fry 20min, add millet green pepper 40g to fry 9min left and right again, the pungent of millet green pepper is oozed out, by remaining batching: bubble green pepper 220g, chickens' extract 6g, monosodium glutamate 7g, 13 fragrant 2g, Fructus Hordei Germinatus 2.2g and lard 1.5g chicken fat, 2.5g add wherein, take out after stir-frying evenly standby.
The 4th step, takes out soaked fish head, the batching preparing is bedded on fish head equably, then toward the Steamed fish soy sauce of watering 53g on fish head, is put in food steamer and steams about 28min in the 3rd step.
When edible, can add in front the handmade noodle skin that boils together fish, mouthfeel is better.
Claims (10)
1. a preparation method for fish head, is characterized in that, comprises the steps:
(1) fish head is processed: get the clean cheek that goes of fresh-water fishes, by fish in two, getting the first half of belt fish head therefrom cuts open, get again Jiu Heshui and be stirred into mixed liquor, in mixed liquor, add green onion ginger and caraway to make baste again, fish head is put in to above-mentioned baste and soaks seasoning, soak time is 15-50min;
(2) prepare batching, by the proportioning of following batching, get batching:
Bubble green pepper: fish head=100-150g: 1000g, millet green pepper: fish head=15-30g: 1000g, onion: fish head=15-20g: 1000g, ginger: fish head=15-20g: 1000g, garlic: fish head=15-20g: 1000g, capital green onion: fish head=20-30g: 1000g, chickens' extract: fish head=2-6g: 1000g, monosodium glutamate: fish head=4-7g: 1000g, 13 perfume (or spice): fish head=0.5-2g: 1000g, Fructus Hordei Germinatus: fish head=0.5-2g: 1000g, lard chicken fat: fish head=0.5-4g: 1000g;
(3) preparing ingredients: add the frying of ready green onion, ginger and garlic onion after getting vegetable oil heating, then add the frying of millet green pepper, finally add wherein frying even bubble green pepper, chickens' extract, monosodium glutamate, 13 perfume (or spice), Fructus Hordei Germinatus, lard and chicken fat in batching;
(4) make fish head: get soaked fish head, the batching of making in step (3) is laid on fish head, water Steamed fish soy sauce, be put in and in food steamer, steam 15-30min.
2. the preparation method of a kind of fish head according to claim 1, is characterized in that, the wine in described mixed liquor: the mass ratio of water is 1: 10-1: 15.
3. the preparation method of a kind of fish head according to claim 1, is characterized in that, described wine can be beer, and soak time is 20-40min.
4. the preparation method of a kind of fish head according to claim 3, is characterized in that, described beer: the mass ratio of water is 1: 10-1: 15.
5. the preparation method of a kind of fish head according to claim 1, it is characterized in that, the proportioning of described batching is bubble green pepper: fish head=125-150g: 1000g, millet green pepper: fish head=18-25g: 1000g, onion: fish head=16-22g: 1000g, ginger: fish head=15-20g: 1000g, garlic: fish head=15-20g: 1000g, capital green onion: fish head=25-30g: 1000g, chickens' extract: fish head=2-5g: 1000g, monosodium glutamate: fish head=4-7g: 1000g, 13 perfume (or spice): fish head=0.5-1g: 1000g, Fructus Hordei Germinatus: fish head=0.8-1.5g: 1000g, lard chicken fat: fish head=1-3g: 1000g.
6. the preparation method of a kind of fish head according to claim 1, is characterized in that, in described preparation of batch, the temperature of vegetable oil heating is 70-120 ℃.
7. the preparation method of a kind of fish head according to claim 1, is characterized in that, by green onion, ginger and garlic frying time 10-20min.
8. the preparation method of a kind of fish head according to claim 1, is characterized in that, the described millet green pepper frying time is 3-8min.
9. the preparation method of a kind of fish head according to claim 1, is characterized in that, described fresh-water fishes quality is at 0.8-2.5kg.
10. the preparation method of a kind of fish head according to claim 1, is characterized in that, can add noodles or musculus cutaneus edible in steamed fish head.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410285779.6A CN104106818A (en) | 2014-06-13 | 2014-06-13 | Technology for making fish head |
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| CN201410285779.6A CN104106818A (en) | 2014-06-13 | 2014-06-13 | Technology for making fish head |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105533615A (en) * | 2015-12-18 | 2016-05-04 | 梅照付 | Method for preparing en casserole juice for making fish head |
| CN105768019A (en) * | 2016-03-14 | 2016-07-20 | 李宏宇 | Seasoning bag and steamed fish preparation method by using the seasoning bag |
| CN106418284A (en) * | 2016-09-29 | 2017-02-22 | 中国水产科学研究院南海水产研究所 | Processing method of partially frozen beer weever prepared food |
| CN107495188A (en) * | 2017-10-18 | 2017-12-22 | 程翀宇 | A kind of vinegar-pepper fish head and preparation method thereof |
| CN107549683A (en) * | 2017-10-18 | 2018-01-09 | 程翀宇 | One kind appetizing bubble green pepper fish head and preparation method thereof |
-
2014
- 2014-06-13 CN CN201410285779.6A patent/CN104106818A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105533615A (en) * | 2015-12-18 | 2016-05-04 | 梅照付 | Method for preparing en casserole juice for making fish head |
| CN105768019A (en) * | 2016-03-14 | 2016-07-20 | 李宏宇 | Seasoning bag and steamed fish preparation method by using the seasoning bag |
| CN106418284A (en) * | 2016-09-29 | 2017-02-22 | 中国水产科学研究院南海水产研究所 | Processing method of partially frozen beer weever prepared food |
| CN106418284B (en) * | 2016-09-29 | 2020-04-07 | 中国水产科学研究院南海水产研究所 | Processing method of micro-frozen beer weever prepared food |
| CN107495188A (en) * | 2017-10-18 | 2017-12-22 | 程翀宇 | A kind of vinegar-pepper fish head and preparation method thereof |
| CN107549683A (en) * | 2017-10-18 | 2018-01-09 | 程翀宇 | One kind appetizing bubble green pepper fish head and preparation method thereof |
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